Automatethe backof house.
Daily drops from every distributor are read and posted before the line is set. Recipe costs move the day a vendor changes a price, pars are set by station, and short ships turn into credits before the truck leaves.
The morning delivery, handled by the time coffee is done.
Three things restaurant teams stop doing the week they switch: keying invoices, counting from memory, and finding out about a price increase at month end.
Plate cost that follows the invoice.
Every recipe is costed from the price you actually paid this week, not the one someone typed in last spring.
The line, the bar and pastry each get their own par.
Reorder quantities are calculated per station and day of week, so Saturday prep is not planned from Tuesday numbers.
Credits drafted before the truck leaves.
Invoice, order and delivery are compared line by line at the dock. The credit request is written for you.
Monday morning, on your phone.
Every alert carries the fix. Tap it and the credit, the reorder or the prep note is done.
What the leak is costing you.
Move the sliders. The estimate uses the average recovery we see in this industry; your demo comes with numbers from your own invoices.
Monthly margin recovered.
Pays for itself in —. Over a year, — stays with you.